Crispy Sesame Chicken Gyoza Salad with Sweet Soy Glaze

This vibrant salad brings together crispy sesame chicken gyoza and a crunchy mix of red cabbage, carrots and cucumber, all tossed in a sweet soy glaze. Topped with fresh cilantro and crushed peanuts, it’s a satisfying meal that comes together in just 20 minutes.

Perfect for busy weeknights, this dish delivers bold flavors and contrasting textures-crispy dumplings, crunchy vegetables and a savory-sweet dressing. Serve it as a main course or a hearty side.

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Ingredients

2 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sweet Soy GlazeView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 piece Sesame Ginger Chicken GyozaView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 unit Cooking SprayView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat air fryer to 375°F. Spray the bottom of the air fryer basket with nonstick cooking spray. Place gyoza in a single layer in the basket (reserve the gyoza sauce packet for later). Lightly spray gyoza with cooking spray. Air-fry until lightly browned and warmed through, 5-6 minutes. (For 4 servings, cook in batches if needed.) Alternatively, pan-fry: Heat 1 tablespoon oil in a large pan over high heat. Add gyoza flat side down, then add ⅓ cup water (½ cup for 4 servings). Cover and bring to a boil. Reduce heat to medium and cook until water evaporates and bottoms are crispy, 5-6 minutes.
2. Meanwhile, halve cucumbers lengthwise and slice into ½-inch half-moons. Tear or roughly chop cilantro leaves and stems.
3. In a large bowl, combine cucumbers, cabbage and carrot mix, sweet soy glaze, the reserved gyoza sauce, sesame seeds and half the cilantro. Season with salt and pepper. Toss to combine.
4. Crush peanuts in their package using a rolling pin. Transfer cooked gyoza to the bowl with the salad and toss to combine. Divide among bowls, then garnish with crushed peanuts, remaining cilantro and sriracha to taste. Serve immediately.

Recipe Tips

FAQ

Can I use frozen gyoza?

Yes, frozen gyoza work well. Adjust cooking time as needed-air-fry for 6-8 minutes or pan-fry until crispy and heated through.

What can I substitute for sweet soy glaze?

Mix 3 tablespoons soy sauce with 1 tablespoon honey or brown sugar for a similar sweet-savory flavor.

How do I store leftovers?

Store the salad and gyoza separately in airtight containers in the refrigerator for up to 2 days. Reheat gyoza in an air fryer or oven to restore crispiness.